Winery Ca' del MoroVeneto Dolo Passo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Veneto Dolo Passo from the Winery Ca' del Moro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veneto Dolo Passo of Winery Ca' del Moro in the region of Veneto is a powerful.
Food and wine pairings with Veneto Dolo Passo
Pairings that work perfectly with Veneto Dolo Passo
Original food and wine pairings with Veneto Dolo Passo
The Veneto Dolo Passo of Winery Ca' del Moro matches generally quite well with dishes of beef, pasta or lamb such as recipes of improved horse steak, pasta with parmesan cream and ham or lebanese lamb meatball.
Details and technical informations about Winery Ca' del Moro's Veneto Dolo Passo.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Veneto Dolo Passo from Winery Ca' del Moro are 0
Informations about the Winery Ca' del Moro
The Winery Ca' del Moro is one of of the world's greatest estates. It offers 6 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
